Description
A modern twist to the traditional Fruit Cake Loaf, our brown sugar and date fruit cake loaf is a decadent treat perfect for intimate gatherings or other special occasions.
Ingredients
Scale
- ⅔ cup packed light brown sugar
- ½ cup unsalted butter
- ¼ cup granulated sugar
- 3 eggs
- ⅓ cup whole milk
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon cloves
- ¼ teaspoon baking soda
- zest from 1 orange
- ¾ cup green cherries
- ¾ cup red cherries
- ½ cup raisins
- ½ cup dates
- ⅓ cup dried figs
- ⅓ cup chopped pecans
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350 F.
- Spray a loaf pan with baking spray and set aside.
- In a large bowl, whisk together the brown sugar, butter and sugar until smooth and creamy
- Add in the eggs and whisk to combine.
- Add the milk and vanilla and stir to incorporate.
- In a separate, large mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, baking powder, cloves and baking soda.
- Add the flour mixture to the wet mixture just until combined.
- Add the orange zest to the batter and mix. Fold in all of the remaining ingredients.
- Pour the batter into the prepared loaf pan.
- Place into the oven to bake for 1 hour and 10 minutes or until a toothpick inserted comes out with moist crumbs.
- Once baked, remove from the oven, place onto a cooling rack and let cool completely.
- Run a butter knife around the inside edge of the pan to release the loaf from the pan.
- Turn the pan over onto a plate so that the loaf comes out.
- Flip the loaf over, slice and serve.
Notes
- Be sure to grease the loaf pan really well to ensure that the loaf will come out of the pan smoothly. For added security, you can either line the loaf pan with parchment paper or you can grease and flour the pan.
- This bread is so dense and filled with so many fruits. This bread is wonderful refrigerated and has more flavor on the second day.